Author Notes
Influenced by the Frugal Gourmet I have been making variations on this recipe for over 30 years. This is one of our all time favorite fall and winter dinners. I am featuring more squash in this recipe, so it can take a star role, around which the other ingredients work. For a variation to the original chicken recipe, I have also added chorizo and mussels, after making a paella version this week. For a hearty but at the same time light dinner, the flavors in this dish we love. —Sagegreen
Ingredients
-
olive oil for pan
-
2
small chicken breasts
-
1/2 pound
fresh chorizo, out of the sausage skin
-
18
black mussels, cleaned
-
2
cloves garlic, peeled and minced
-
1
large yellow onion, chopped
-
1
leek, chopped into rounds
-
1
inch fresh ginger, grated
-
2 teaspoons
ground cumin
-
1/2 teaspoon
ground coriander seed
-
1 teaspoon
hot paprika
-
kosher salt to taste
-
fresh milled pepper to taste
-
2
fresh tomatoes, peeled
-
1
red bell pepper, cored and sliced into 1/2 inch strips
-
1/2 cup
white wine
-
1
parsnip, peeled and chopped
-
1
turnip, peeled and sliced into chunks
-
1
carrot, peeled and chopped
-
1
large butternut squash, peeled, seeded and diced into inch or so size chunks
-
10 ounces
chick peas, cooked
-
1 ounce
dried cranberries
-
1 ounce
sliced dried apricots
-
1 ounce
yellow raisins
-
3
cups homemade chicken and mussel broth
-
pinch of saffron
-
serve with couscous, rice or other grain
-
bunch of chopped cilantro and flat leaf parsley
-
lemon wedges for garnish
-
1 tablespoon
hot red pepper flakes
-
2-3 tablespoons
olive oil
-
1/2 teaspoon
ground coriander seed
Directions
-
In a large Dutch oven brown the chicken with chorizo. Then remove the meat and set aside. When cool, cut up the chicken into small pieces. I keep the skin and bones.
-
Saute the onion, garlic, leek in olive oil with spices. Add the red pepper and peeled tomatoes and stir over medium heat. Add the white wine and reduce. Next add the other vegetables and fruit; cook for a few minutes.
-
Pour in the broth. Add the cut up chicken and cleaned mussels. Simmer over medium heat for 15 to 20 minutes. Take out a small amount of the broth and let the saffron infuse in it. Return to the pan and simmer gently until all the vegetables are tender, but not overcooked. Debone the chicken at this point, if you prefer.
-
In a small pan heat the pepper flakes. Add the oil and stir in the coriander. Serve this in a small bowl on the side. When ready to plate the squash stew, serve over rice, couscous or other grains with chopped herbs and lemon wedges.
See what other Food52ers are saying.